Tuna Carpaccio
8 oz tuna loin
Salt
Pepper
2 Avocados
Limes
Olive oil
Red chilli
Coriander

Roast Pork
2.25kg/5lbs loin of pork, with the rind on
2 tablespoons/30ml cider vinegar
1 tablespoon/15ml oil
2 tablespoons/30g coarse sea salt
8 bay leaves
8 unpeeled garlic cloves
3 fresh sage leaves
1 red onion, peeled and cut into wedges
600ml/1 pint chicken stock
1 glass red wine

For the Apple Sauce
900g/2lbs Bramley cooking apples, peeled, cored and sliced
4-5 tablespoons/60-75ml cold water
juice of ½ lemon
1tablespooon caster sugar
50g/2oz unsalted butter

1 Savoy cabbage shredded
110g/4oz smoked streaky bacon, derinded and chopped
55g/2oz butter
85ml/3fl oz dry white wine
2 tbsp fresh chopped parsley
2 tsp fennel seeds
2 tbsp crème fraîche
salt and freshly ground pepper
450g/1lb potatoes
450g/1lb parsnips
450g/1lb carrots
1 lemon
225g/½lb red onions
virgin olive oil
5 tbsp clear honey
thyme
salt and freshly ground black pepper

Roast Pork
Place the pork onto a medium roasting tin. Pour boiling water over the pork rind for about 30 seconds. Repeat 2-3 times. Pour the cider vinegar over the joint and massage into the skin. Place the joint onto a plate and leave uncovered in the fridge overnight.

Preheat oven to 220C/425F/Gas7. Drizzle the olive oil over the pork and massage into the skin. Sprinkle over the salt. Place in the oven and cook for half an hour then reduce the temperature of the oven to 190C/375F/Gas 5 and continue to cook for a further 2 hours. 25min per pound + 25min
An hour before the end of cooking time add the bay leaves, garlic, sage and onions into the roasting tin.
When the pork is cooked remove from the roasting tray and allow to rest for 15 minutes in a warming place.
8. Place the roasting tray over a medium heat on your cooker or hob. Scrape any crusted bits from the bottom of the tray and add the chicken stock and wine. Boil and reduce until you are left with 300ml/½ pint of liquid. Strain the liquid into a gravy boat and skim off any fat.

The applesauce
Place the sliced apple in a saucepan with the water and lemon juice. Cook over low heat, stirring occasionally for about 12-15 minutes until the apples have softened. Stir in the sugar and whisk in the cubes of butter and keep warm. If cold applesauce required, omit the butter.
When the pork is cooked remove from the roasting tray and allow to rest for 15 minutes in a warming place.
Place the roasting tray over a medium heat on hob. Scrape any crusted bits from the bottom of the tray and add the chicken stock and wine. Boil and reduce until left with 300ml/½ pint of liquid. Strain the liquid into a gravy boat and skim off any fat.

Carve off the crackling in one piece and cut into portions. Serve the pork with roast potatoes, a selection of vegetables, gravy and apple sauce.

Braised cabbage
Melt butter in a large pan. Add the bacon and cook for 3-4 minutes.
Add the cabbage and mix all together. Add the wine and season well. Cover and cook gently for 10 minutes until the cabbages is tender. Stir in the fennel seeds, parsley and crème fraîche and serve.

Roast Vegetables
Wash and peel all the root vegetables. Then slice into large chunky slices. Cut the lemon in half and cut the red onions into quarters.
Place all the vegetables into an oven tray and drizzle with olive oil and honey. Add some sprigs of fresh thyme and season well. Place in a preheated oven 180C/350F/Gas 4 for 30-40 minutes. Remove from the oven from time to time to coat all the vegetables in the glaze and serve.